Hope those of you who are fasting are having a great start to Ramadan! While many people opt to have their traditional foods for the breaking of the fast, we think this healthy, hearty and flavorful roasted chickpea and avocado toast is a great option for suhoor, or the early morning meal.
Chickpeas are a great source of protein and so filling. We roast them in the oven with warming spices and olive oil until crisp, and then combine with creamy avocado, fresh fragrant za’atar and lots of lemon. If you aren’t fasting, this is a delicious upgrade to your avocado toast.
cooking time: 20 minutes inactive, 10 minutes active
For the chickpeas
- 1 can chickpeas, rinsed and drained
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil + extra for the pan
Preheat the oven to 200°C and grease a sheet pan with olive oil. Pour the chickpeas with the spices, salt and olive oil onto the sheet pan. Mix till combined. Roast in the oven for 20 minutes until just golden
To assemble and serve
- 2 slices of For the Love of Bread whole wheat country sourdough sandwich bread, toasted
- 1 ripe avocado, sliced
- roasted chickpeas
- fresh za’atar leaves, lemon, salt and extra virgin olive oil for finishing
Lay the avocado slices on top of the toasts. Spoon the roasted chickpeas on top. Finish with fresh za’atar leaves, a squeeze of lemon juice, a dash of salt and a drizzle of olive oil.